Cornbread is one of my staples around here, and in many Southern (and other!) kitchens. When I was growing up, it most often showed up on the table with a big pot of pinto beans. Grits are like a coarse cornmeal and can be used in place of cornmeal in many recipes. The switch offers an interesting change of pace. It’s like cornbread, but not!
And sometimes you just need to change it up.
Keep ‘em guessing.
Never be boring.
Give ‘em grits.
Here’s how I make it. It’s a moist quick bread with a rustic texture. I like it even better than cornbread.
How to make Cheese and Grits Bread:
1 cup all-purpose flour
1 cup grits (quick or old-fashioned)
1/4 cup sugar (less if you don’t like it sweet)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk
1/3 cup oil or melted butter
1 cup shredded cheese (any kind)
Like with cornbread, you can add some diced peppers, onions, etc, if you like.
Combine all the ingredients and stir to blend; don’t over-stir. This is easy, don’t make it hard.
Transfer to a greased 8 x 8 pan or a medium-sized iron skillet. Bake at 400-degrees for 25-30 minutes, until golden on top.
Get the butter. Maybe some honey. And get outta my way!
See this recipe at Farm Bell Recipes and save it to your recipe box.
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